Waipa Foundation

SEE SCHEDULE O.

SERVED OVER 100 CHILDREN AND YOUTH FROM THE LOCAL COMMUNITY IN PROGRAMS DURING INTERSESSION AND SUMMER BREAKS. PROGRAMS FOCUSED ON LEADERSHIP, ENRICHMENT, COMMUNITY BUILDING, LIFE AND WORK SKILLS, ACADEMICS AND HAWAIIAN CULTURAL VALUES AND PRACTICE. SERVED OVER 800 LEARNERS FROM OUTSIDE THE COMMUNITY AND FAMILIES UTILIZING WAIPS SPACES AND FACILITIES FOR FAMILY RETREATS, GATHERINGS AND CELEBRATIONS. MANAGED AND ACTIVELY MAINTAINED 50+ ACRES OF LAND, RESOURCES, AND FACILITIES AT WAIPA AS LEARNING SITES FOR PROGRAMS, COMMUNITY CONNECTION AND TO PROVIDE FOOD AND MATERIALS FOR WAIPA'S COMMUNITY AND PROGRAMS. SITES INCLUDED TWO REFORESTATION SITES, A STREAM RESTORATION SITE, LO'I KALO (TARO FIELDS), TWO VEGETABLE GARDENS, ONE FISHPOND, FRUIT ORCHARDS, A GREENHOUSE/PLANT NURSERY, AND SIX CAMPSITES. WORKED TOWARD IMPROVING THE HEALTH OF THE NATURAL RESOURCES AND SYSTEMS WITHIN THE WAIPA WATERSHED THROUGH MONITORING AND RESTORATION ACTIVITIES. DURING THE YEAR, ACTIVITIES FOCUSED ON IN STREAM BIOLOGICAL AND WATER QUALITY MONITORING, CLEARING OF INVASIVE PLANTS AND REPLACEMENT WITH NATIVE AND HAWAIIAN PLANTS, AS WELL AS MAINTENANCE OF PLANTINGS, AND FOOD PRODUCTION. WAIPA SERVED AS A FOOD HUB. WAIPA'S WEEKLY POI MAKING AND DISTRIBUTION, HELD ON THURSDAYS AND FACILITATED AND IMPLEMENTED BY WAIPA FOUNDATION STAFF AND AN ESTIMATED 15-20 VOLUNTEERS WEEKLY, MADE, GREW AND DISTRIBUTED OVER 20,000 LBS OF POI AND 5,000 LBS OF FRESH PRODUCE DURING THE YEAR . WAIPA GREW, PRODUCED AND DISTRIBUTED THOUSANDS OF POUNDS HEALTHY PRODUCE AND FOOD PRODUCTS SUCH AS FRESH VEGETABLES, TARO, POI, ETC. SELLING PRODUCE AND VALUE ADDED PRODUCTS THROUGH WAIPA'S SELF SERVE FRIDGE FOR 60% OF RETAIL PRICE. BAKED GOODS, HOWEVER, WE SOLD AT RETAIL. ALL FOOD ITEMS PRODUCED CONTAIN LOCAL AND WAIPA INGREDIENTS. DURING 2021, WAIPA FOUNDATION ALSO FACILITATED USE OF ITS COMMUNITY KITCHEN AND FARMERS MARKET SPACE, INCLUDING 6 FOOD ENTREPRENEURS, ONE FOOD HUB PROGRAM AND 25 FARMERS/VENDORS.